Manhattan Cocktail Truffles
- 8 Ounces Bittersweet Chocolate -- Chopped
- 1/2 Cup Heavy Cream
- 3 Tablespoons Rye Whiskey ← Day and I added more
- 1 Tablespoon, Plus 2 Teaspoons Sweet Vermouth ← We forgot to buy vermouth
- 18 to 20 Maraschino Cherries -- Stems Removed
- 6 Dashes Angostura Bitters
- Cocoa Powder
- Colored Sugar
- Sprinkles
- Put the chocolate in a microwave-safe bowl. Add the heavy cream to another microwave-safe bowl and microwave on High until boiling, about 2 minutes. Pour over the chocolate; let side 5 minutes, then stir until melted. Stir in 1 tablespoon rye, 2 teaspoons sweet vermouth and 3 dashes angostura bitters, if using. Cover and refrigerate 1 hour.
- Meanwhile, put the remaining 2 tablespoons rye, 1 tablespoon sweet vermouth, 3 dashes angostura bitters, if using, and maraschino cherries in a small bowl. Let soak 1 hour; drain and pat dry.
- For each truffle, mold a small spoonful of chocolate mixture around 1 cherry, smoothing to cover completely; roll between your hands to form a ball. Roll in cocoa powder/colored sugar/sprinkles, if using. Refrigerate 1 hour or until ready to package and serve.
No-Bake Baileys Bonbons
- 3 Tablespoons Baileys ← Day and I added more
- 10 Ounces Semi-Sweet Chocolate Chips
- 2 Tablespoons Butter
- 0.5 Cup, Plus 1 Tablespoon Heavy Cream
- Sprinkles
- Cocoa Powder
- Put the chocolate in a microwave-safe bowl. Add the heavy cream and butter to another microwave-safe bowl and microwave on High until boiling, about 2 minutes. Pour over the chocolate; let side 5 minutes, then stir until melted. Stir in 3 tablespoons of Baileys. Cover and refrigerate 1 hour.
- For each bonbon,roll between your hands to form a ball. Roll in cocoa powder/sprinkles, if using. Refrigerate 1 hour or until ready to package and serve.
If you try the recipes lemme know how they turned out!! Happy holidays!!!
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